step-by-step directions

Combine first 3 ingredients in a small saucepan, and bring to a boil. Add tea bags, ginger and dried chiles. Reduce heat, and simmer at least 20 minutes.

Heat a medium saucepan over medium heat. Add oil. Add carrots, celery, leek and onion. Season with salt and pepper. Cook 5 minutes or until onion is translucent.

Strain stock mixture through a fine-mesh sieve into the pot with the vegetables. If you like lots of ginger, add the ginger pieces. Bring to a boil. Reduce heat, and simmer 5-7 minutes or until the carrots are tender.

In two batches, puree soup in a blender or food processor with half the tofu per batch, until the coup is silky smooth. Return pureed soup to pot and adjust seasoning, if necessary.